Tart de ffruyte. Take figges, and seth hem in wyne, and grinde hem smale, And take hem vppe into a vessell; And take pouder peper, Canell, Clowes, Maces, pouder ginger, pynes, (Note: D. adds: reysyns fried in oyle) grete reysons of coraunce, saffron, and salte, and cast thereto; and then make faire lowe coffyns, and couche this stuff there-in, And plonte pynes aboue; and kut dates and fressh salmon in faire peces, or elles fressh eles, and parboyle hem a litull in wyne, and couche thereon; And couche (Note: Douce MS. keuere.) the coffyns faire with the same paaste, and endore the coffyn withoute with saffron and almond mylke; and set hem in the oven and lete bake.